Just about every food magazine this month contains tips, tricks, and techniques for a fabulous Thanksgiving feast — how to get the juiciest turkey, the crispiest skin, the fluffiest mashed potatoes, and the sweetest cranberry sauce. This year it’s Thanksgiving with the in-laws, where my husband’s mother and his aunts have been making their time-honored holiday dishes for years. Since I am still a relative newcomer to the family, I have been asked to bring . . .wait for the drum roll . . . deviled eggs.
Ho hum. I don’t even like deviled eggs.
Instead of focusing on improving the holiday feast – I will save that for next year when I’m hosting my family and doing the cooking – I am going to focus on what to do when the guests have gone, your better half is snoozing in the easy chair, the kitchen fairy has left you with a sink full of dirty dishes, and you have enough turkey to feed a small third world country.
I can’t really help you out with the dishes unless you are willing to arrange transportation for me on Friday and pay me a substantial sum to clean up your kitchen. Might I suggest buying a bigger dishwasher or forcing your children, if you have any, into indentured servitude? I can offer up a suggestion on what to do with the pile of meat sitting in your fridge destined for a month’s worth of turkey sandwiches. Make chili.
This is a post I have been sitting on for about two months now. The minute the weather even hinted of cooler temperatures I was whipping this recipe out. I have made it twice already this season. I was intrigued by the fact that this recipe called for a can of pumpkin. Trust me, this does not taste “pumpkin-y” at all. It actually has a nice Southwestern flair and the pumpkin helps to thicken the broth.
My husband swears this chili is better than his mother’s (please don’t tell her that). A few weeks ago my Dad stopped by for dinner and helped himself to three bowls. Please, don’t punish your taste buds by eating a month’s worth of boring turkey tetrazzini. Just make this chili.
Pumpkin, Black Bean, and Turkey Chili
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 1 medium yellow bell pepper chopped
- 3 cloves garlic minced
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano leaves
- 3 cups beef broth
- 2 cans 15 oz. black beans, drained and rinsed
- 2 ½ cups cooked turkey meat shredded, or 2 cups cooked ground turkey meat
- 1 can 15 oz. pumpkin
- 1 can 14.5 oz. hot tomatoes with green chilies, undrained
- 1/2 cup dry sherry
- ¾ teaspoon salt
- 1/8 teaspoon black pepper
- Shredded cheddar cheese optional
Heat oil in a large stock pot over medium high heat.
Add onion, bell pepper, and garlic. Cook until tender, about 8 minutes.
Stir in chili powder, cumin, and oregano.
Add all remaining ingredients except cheese. Stir well and bring to a boil.
Reduce heat to low. Simmer for 45 minutes to 1 hour, stirring occasionally.
Top with shredded cheddar if desired.